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2. Pick it up and dry it for later use.

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3. Put the oil in the pot, add the ginger slices, and pour the chicken and stir fry.

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4. Add the right amount of cooking wine to deodorize.

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5. Stir-fry the chicken, turn yellow and add cold water.

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6. Add cold water, you can add more.

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7. After the water is boiled, skim off the floating foam.

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8. Pour into the rice cooker

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9. Soak the dried fungus and wash it for later use.

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10. When the chicken is almost cooked for 6 minutes, add the fungus and stew together.

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1 1. After stewing, add Lycium barbarum and stew for ten minutes.

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12. Finished product drawing

Matters needing attention

* It is best to use old hens for chickens, as long as they are stewed and not fed all the time. That can only be fried, stew is not fragrant and tasteless. When stewing, it depends on whether the chicken you bought is old or tender. If it is very old, you can stew it for half an hour with low fire and press the heat preservation button for half an hour, which will make it easy to cook and there will be no shortage of soup. A particularly good way is to give it a try, and never put it on the fire for stewing.